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Bread Alert: Plants Adapting to Climate Change

Please note this event has no step-free access. Over 18s only.
22 May Doors 7pm
Event 7.30-10pm
Three Wise Monkeys (Middle Floor), 60 High Street ,
Colchester CO1 1DN
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From the light from the sun to the water in the ground, how plants respond and adapt to their environment is a question with million dollar answers. Getting these answers is becoming even more imperative as climate change is becoming more and more pronounced. How do we feed a global population with less water, more light, and a multitude of stressors?

Growth or Value? How Financial Investment Helps Us Understand Plant Behaviour

Jim Stevens (Lecturer)
Climate change increases the interactions of carbon, heat and drought which are difficult for plants to navigate. We can identify two coping mechanisms called the ‘growth (business as usual)’ or ‘value (risk adverse)’ strategies, as used in financial models. Most crop species adopt a ‘growth’ strategy. With the complex outcomes of rising CO2, will the ‘value’ strategy become more useful? The value strategy implies lower yields. What does that mean for global food supplies? This talk will discuss what observing financial markets can tell us about crop yields under an ever variable climate.
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What Will Happen to our Crops in a Hotter Planet?

Dr Patricia Lopez (Senior Research Officer)
Climate change is now an undeniable reality, but, how will this affect the crops that we depend on for food? Higher temperatures and carbon dioxide concentrations will have a strong impact in yield performance, and biotechnology can help us ensure crop yields are maintained in a hotter and more populated planet. I will describe studies showing the impact of increased temperatures and carbon dioxide on the yield of soybean. Additionally, I’ll present some results on how biotechnology and genetic manipulation can be used to sustain photosynthetic rates and crop yields under these scenarios.
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Why Too Much of an Antioxidant can be Bad (if you are a Plant)?

Professor Philip Mullineaux (Head of School and Professor)
Antioxidants are good for us –so everybody tells us. We obtain antioxidants, such as vitamin C, in our diet. Plants make vitamin C and many more antioxidants; one good reason we should eat our veggies. But plants do not make antioxidants for us, but for themselves, for protection against free radical damage during photosynthesis. So more antioxidants must be better to make stronger more productive plants? No! This short talk is about why too much of an antioxidant can be bad for a plant and what the result taught us about how plants sense their environment.
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